Vellai Seedai Recipe - Krishna Janmashtami | Gokulashtami Recipe
A vegetarian South Indian Recipes recipe with rice - washed, tablespoons white urad dal (whole), tablespoons roasted dal (pottukadalai). Ready in 12h, serves 40.
Curated byAditi Iyer🇮🇳
Instructions
21 steps- 1
To begin making the Vellai Seedai Recipe, prepare all the ingredients and keep ready
- 2
Soak the rice for two hours and drain out the water
rice - washed(1 cup)tablespoons water(2) - 3
Dry the rice in a kitchen towel overnight
rice - washed(1 cup) - 4
Once dry, blend to make a fine powder
cardamom powder (elaichi)(1 teaspoon) - 5
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma
tablespoons white urad dal (whole)(2)tablespoons roasted dal (pottukadalai)(2 gram) - 6
Blend the Urad dal and chana dal into a fine powder and keep aside
tablespoons white urad dal (whole)(2)cardamom powder (elaichi)(1 teaspoon) - 7
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat
tablespoons sesame seeds (til seeds)(2)fresh coconut - grated(1/4 cup) - 8
Into a small saucepan, add the water and jaggery and turn on the heat
jaggery(1/2 cup)tablespoons water(2) - 9
Keep stirring until the jaggery dissolves in water and comes to a brisk boil for a few seconds
jaggery(1/2 cup)tablespoons water(2) - 10
Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, elaichi powder, and ghee
rice - washed(1 cup)tablespoons white urad dal (whole)(2)tablespoons sesame seeds (til seeds)(2)fresh coconut - grated(1/4 cup)cardamom powder (elaichi)(1 teaspoon)tablespoons ghee(2) - 11
Combine the mixture until you get a coarse crumb texture
- 12
Add the jaggery water and knead to make a soft dough
jaggery(1/2 cup)tablespoons water(2) - 13
Now grease your palms with ghee and and shape the dough to make small marble size balls
tablespoons ghee(2) - 14
Place the balls in a tray and prepare the oil for deep frying
sunflower oil - for deep frying - 15
Once the oil is heated, turn the heat to low
- 16
Gradually drop a few Vellai Seedai balls at a time into the oil and deep fry thee balls
sunflower oil - for deep frying - 17
Using a slotted spoon keep stirring the Vellai Seedai balls to fry them evenly until it becomes dark golden brown
- 18
It is important to cook the Vellai Seedai in low heat so it gets evenly crip and roasted from inside as well
tablespoons roasted dal (pottukadalai)(2 gram) - 19
Drain the Vellai Seedai from the oil and allow it to cool
- 20
The cooling process allows the Seedai to turn crisp and crunchy
- 21
Store the Vellai Seedai in airtight containers and serve as a snack for festivals like Krishna Janmashtami
Rate this recipe
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Vellai Seedai Recipe - Krishna Janmashtami | Gokulashtami Recipe
A vegetarian South Indian Recipes recipe with rice - washed, tablespoons white urad dal (whole), tablespoons roasted dal (pottukadalai). Ready in 12h, serves 40.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Vellai Seedai Recipe, prepare all the ingredients and keep ready
- 2
Soak the rice for two hours and drain out the water
rice - washed(1 cup)tablespoons water(2) - 3
Dry the rice in a kitchen towel overnight
rice - washed(1 cup) - 4
Once dry, blend to make a fine powder
cardamom powder (elaichi)(1 teaspoon) - 5
In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma
tablespoons white urad dal (whole)(2)tablespoons roasted dal (pottukadalai)(2 gram) - 6
Blend the Urad dal and chana dal into a fine powder and keep aside
tablespoons white urad dal (whole)(2)cardamom powder (elaichi)(1 teaspoon) - 7
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat
tablespoons sesame seeds (til seeds)(2)fresh coconut - grated(1/4 cup) - 8
Into a small saucepan, add the water and jaggery and turn on the heat
jaggery(1/2 cup)tablespoons water(2) - 9
Keep stirring until the jaggery dissolves in water and comes to a brisk boil for a few seconds
jaggery(1/2 cup)tablespoons water(2) - 10
Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, elaichi powder, and ghee
rice - washed(1 cup)tablespoons white urad dal (whole)(2)tablespoons sesame seeds (til seeds)(2)fresh coconut - grated(1/4 cup)cardamom powder (elaichi)(1 teaspoon)tablespoons ghee(2) - 11
Combine the mixture until you get a coarse crumb texture
- 12
Add the jaggery water and knead to make a soft dough
jaggery(1/2 cup)tablespoons water(2) - 13
Now grease your palms with ghee and and shape the dough to make small marble size balls
tablespoons ghee(2) - 14
Place the balls in a tray and prepare the oil for deep frying
sunflower oil - for deep frying - 15
Once the oil is heated, turn the heat to low
- 16
Gradually drop a few Vellai Seedai balls at a time into the oil and deep fry thee balls
sunflower oil - for deep frying - 17
Using a slotted spoon keep stirring the Vellai Seedai balls to fry them evenly until it becomes dark golden brown
- 18
It is important to cook the Vellai Seedai in low heat so it gets evenly crip and roasted from inside as well
tablespoons roasted dal (pottukadalai)(2 gram) - 19
Drain the Vellai Seedai from the oil and allow it to cool
- 20
The cooling process allows the Seedai to turn crisp and crunchy
- 21
Store the Vellai Seedai in airtight containers and serve as a snack for festivals like Krishna Janmashtami
Rate this recipe
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